Make a traditional salmorejo: first cut the tomatoes in about four pieces and place in a beater, add the oil, vinegar, garlic, salt, sugar and bread soaked in water. Thread everything until it is in a liquid state and with all the ingredients well integrated. Strain.

Next, remove a glass of salmorejo and boil it with the 5 gr of iota (gelling). When boiled, remove from heat and place with the help of a circular mold on the plate. Add a few pieces of boiled egg, some toasted bread crumbs and Iberian ham.

For the top, take a ladle and dip it in liquid nitrogen. When it stops boiling, remove the ladle and dip its back in the salmorejo container. Let it dry for a few seconds and separate the tomato top from the ladle with care. Incorporate the top on the salmorejo on the plate.

To eat: break the top.

Anna Barceló and Marc Martorell

ALCALAX

My favourite tomato moment

Our favorite tomato moment is the tomato fair in Alcalà, where the whole town pays homage to this product and we participate with a beautiful showcooking to show all the tomato’s possibilities.

My favourite tomato fact

I love tomato “de penjar” because it is so tasty and versatile.

Tomato hot tip – Do's and Dont's

Do's

To preserve the tomatoes for a long time, hang them in a cool, dry place (like a barret) or spread them in a cool, dry place. NEVER store them in the fridge.

Profile: Tomata de penjar

Growth region:

Alcalà de Xivert

Size (in g):

80 gr.

Shape:

:-)

Colour:

It has an intense red color that acquires once harvested, shortly after hanging.